Oreo Peanut Butter Cheesecake
Indulge your sweet tooth with this no-bake Oreo Peanut Butter Cheesecake, a dessert that combines rich, velvety cream cheese with the nutty decadence of peanut butter and the irresistible crunch of Oreo cookies. This easy-to-make cheesecake features a buttery Oreo crust as the base, topped with a silky peanut butter filling studded with chunks of chopped Oreos. Lightly whipped cream is gently folded into the filling, creating a luxuriously airy texture that melts in your mouth. Garnished with dollops of whipped cream and mini Oreo cookies, this stunning no-bake treat is perfect for special occasions or simply spoiling yourself. With a quick 30-minute prep time and no oven required, it’s a hassle-free dessert that’s sure to wow your guests. Keywords: no-bake cheesecake, Oreo crust, peanut butter dessert, easy cheesecake recipe, no-bake dessert recipe.
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Recipe Information
Ingredients
- 25 pieces Oreo cookies (for crust, crushed)
- 6 tablespoons Unsalted butter (melted)
- 16 ounces Cream cheese (softened)
- 1 cup Smooth peanut butter
- 1.5 cups Powdered sugar
- 1.5 cups Heavy whipping cream
- 1 teaspoon Vanilla extract
- 10 pieces Oreo cookies (for filling, coarsely chopped)
- 10 pieces Mini Oreo cookies (optional, for garnish)
- 1 cup Whipped cream (optional, for garnish)
Instructions
Prepare a 9-inch springform pan by lightly greasing it or lining the base with parchment paper.
In a medium bowl, mix the crushed 25 Oreo cookies with melted butter until the mixture resembles wet sand.
Press the Oreo mixture firmly into the base of the prepared pan to form an even crust. Place it in the refrigerator to set while preparing the filling.
In a large mixing bowl, use an electric mixer to beat the softened cream cheese until smooth and creamy.
Add the peanut butter and powdered sugar to the cream cheese. Mix until fully incorporated and smooth.
In a separate bowl, whip the heavy whipping cream with vanilla extract until stiff peaks form.
Gently fold the whipped cream into the peanut butter mixture, being careful not to deflate the whipped cream.
Fold the coarsely chopped Oreo cookies into the filling mixture.
Pour the filling over the Oreo crust in the springform pan, smoothing the top with a spatula.
Cover the pan with plastic wrap and refrigerate the cheesecake for at least 6 hours or overnight to set.
Once set, remove the cheesecake from the springform pan and transfer it to a serving plate.
Garnish the cheesecake with whipped cream and mini Oreo cookies, if desired, before serving. Enjoy!
Nutrition Facts
Calories |
670 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.2 g | 63% | |
| Saturated Fat | 23.0 g | 115% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 95 mg | 32% | |
| Sodium | 375 mg | 16% | |
| Total Carbohydrate | 49.5 g | 18% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 35.3 g | ||
| Protein | 8.9 g | 18% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 65 mg | 5% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 162 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
